Succulent pork tenderloin perfectly cooked and topped with a sweet and savory glaze! Our Instant Pot pork tenderloin recipe is sure to be a crowd pleaser.
It’s been a while since we’ve shared a tasty pork recipe. In fact, I think the last one we shared was my grilled pork chops recipe.
For today, we decided to share Kim’s Instant Pot pork tenderloin. It’s a quick and easy dish that’s pretty much, “hand’s off.”
All you have to do is season the meat, place it in the cooker, and relax until it’s done. After that, make the glaze while it rests and you’re good to go!
Shall we get started?
Instant Pot Pork Tenderloin Instructions:
First, place the trivet and liner into your pressure cooker. Next, add the broth and vinegar to the liner.
At this point, you can cut the pork in half and set it aside. In a small bowl combine all the seasonings (garlic powder, herbs, onion powder, and salt).
Mix them together and sprinkle them over the pork tenderloin cut.
Then, place the meat onto the trivet and seal the machine (including the valve). Now, press the manual or high pressure cook button and set the timer for six (6) minutes.
Once the timer goes off, allow for a fifteen (15) minute natural release. Afterward, open the valve to release the pressure and then remove the lid.
Take the pork and trivet out of the liner and set them aside to let the meat rest. In another bowl or measuring cup, mix the honey, soy sauce, and corn starch.
Pour that mixture into the liner. Use the saute function to heat the glaze. Whisk everything together as it thickens.
Last, once the desire thickness has been reached, turn off the heat, slice the pork, and drizzle it with the glaze.
That’s it, your Instant Pot pork tenderloin recipe is done! Kim and I hope you enjoy the meal and wish you all the best 🙂
How long to cook pork tenderloin?
Well, it depends on the methods and temperatures you’re using to cook the meat. For example, our pressure cooker pork tenderloin only cooks for six (6) minutes. However, that’s for a well-done pork tenderloin.
So you see, depending on the appliance used (Instant pot, oven, air fryer), cook times can very. What’s important is that the internal temperature reaches 145 degrees F. (according to the USDA).
What is the best pork?
That varies based on your preferences. Me, I enjoy a tenderloin over a butt or shoulder any day of the week. With that being said, it really depends on what you’re cooking.
Take for example, pulled pork, you wouldn’t use a tenderloin for that kind of recipe. Most people would choose the butt or shoulder cut. So, the short answer is…it depends on what you like and what you’re making.
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- 1 1/2 Lbs. Pork Tenderloin, (unflavored)
- 1 Cup Chicken Broth
- 1 Tablespoon Apple Cider Vinegar
- 2 Teaspoons Garlic Powder
- 1/2 Teaspoon Rosemary, (or thyme, oregano, or seasoning blend)
- 1/2 Teaspoon Onion Powder
- 1/2 Teaspoon Salt
- 1/4 Cup Soy Sauce
- 1/4 Cup Honey
- 1 Tablespoon Corn Starch
- Place the trivet into the liner of the Instant Pot. Add the chicken broth and apple cider vinegar.
- Cut the pork tenderloin into two equal halves.
- In a small bowl, mix the garlic powder, herbs, onion powder, and seasoned salt in a small bowl. Sprinkle the seasonings over the pork on all sides.
- Set the two pieces of tenderloin side by side on the trivet. Close the lid, and make sure the valve is set to sealing. Use the manual (pressure cook) button, and then adjust the time to 6 minutes (less time is needed if you prefer your pork rare or medium rare, more time if the tenderloin is very thick). After the time is up, allow a 15 minute natural release before opening the valve to release any remaining pressure.
- Open the lid, and carefully remove the pork and the trivet. Let the pork rest for several minutes before slicing. While the pork rests, make the glaze.
- Mix the soy sauce and cornstarch in a glass measuring cup. Pour it into the liquid that’s still in the Instant Pot liner. Next, add the honey. Whisk to combine, then turn press the saute button. Continue to whisk for several minutes until the desired consistency is reached.
- Slice the pork into medallions and drizzle with glaze. Serve immediately. Save any leftover pieces in the refrigerator for up to 3 days.
The calories listed are an approximation based on the ingredients and a serving size of about four to five (4 to 5) ounces of pork tenderloin with a tablespoon or two (2) of the glaze. Actual calories will vary. Any leftovers can be stored in your fridge in a sealed container for up to three (3) days.
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Nutrition Information:Yield: 4 Serving Size: 5 Ounces
Amount Per Serving: Calories: 294Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 0gCholesterol: 111mgSodium: 1406mgCarbohydrates: 22gFiber: 1gSugar: 18gProtein: 37g